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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2012, 08:39 AM | #16 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I have yet to try guinea pigs. My daughter has two in the basement. I'm anxiously waiting for her to get bored with them, but so far that has not yet happened.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 09:21 AM | #17 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Put them on a rotisserie They are probably small enough to leave the hair on- Will help the flavor profile
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-01-2012, 01:28 PM | #18 | |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Quote:
IMHO, alder is the only way to go!!
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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12-01-2012, 01:37 PM | #19 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
... and yes, I did use the clean stuff, fresh from the bag. I haven't experimented with the "seasoned" wood chips.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-01-2012, 02:44 PM | #20 |
Is lookin for wood to cook with.
Join Date: 10-29-12
Location: New Braunfels, TX
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Love steeelhead smoked with alder!!
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New Braunfels Black Diamond offset(modded). |
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12-01-2012, 09:11 PM | #21 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Resting peacefully for the night getting ready for the big day tomorrow...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-01-2012, 09:15 PM | #22 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Oooooo, can't wait! Are ya gonna use hamster cage wood shavings to smoke it?
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-01-2012, 09:19 PM | #23 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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You know it... Even going to use the seasoned shavings with the little black rice looking bits.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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Thanks from:---> |
12-01-2012, 09:30 PM | #24 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
That can be one of our little Brethren secrets.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-01-2012, 09:44 PM | #25 | |
Found some matches.
Join Date: 11-26-12
Location: Seattle, WA
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I'm having a bit of trouble translating but I think I get what you're saying.
That A-Maze-N thing seems like the way to go.. assuming it's not too wide for my round Brinkmann. To ALL: Thanks for all the VERY HELPFUL replies (well except for the guinea pig ). No pun intended: I have to 'digest' all this a bit. It may seem silly, but I'm getting pretty excited about this. I've fished around here for -years- and lately it's gotten -boring-. I am not a 'catch and release' kinda guy... when I've got dinner, I'm done unless I schlep a cooler and feel like freezing. (And a lot of things just don't freeze all that great.) ALSO: the truth about this area is that the best fishing is often in winter. As I get older, the thought of freezing my ass off in waders gets less attractive. But if I can get this thing going, it really makes it a lot more fun... if any of that makes sense. Cheers! ---JC Quote:
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12-01-2012, 09:52 PM | #26 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Quote:
Bumbles love those little black sesame seeds and things that look similar. By the way, sorry for the threadjack Suntower. It sounds like you have this under control though so please post pics when you smoke up your first batch.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-01-2012, 10:15 PM | #27 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Threadjack? I have no idea what Mongo talking about.
Sunflower, in all honesty smoking salmon is one of the easiest things to do.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-01-2012, 10:53 PM | #28 |
Found some matches.
Join Date: 11-26-12
Location: Seattle, WA
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You guys have been so helpful, but I DO have another question(s):
Will this: work as well as an 'A-Maze-N'? Not only is it cheaper (always good!) but am I wrong in thinking that the A-Maze-N requires their 'pellets'? So... Is it worth the extra $ for the A-Maze-N? AND does it -require- the 'pellets'... or can I use -any- flavour chips? TIA, ---JC |
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12-02-2012, 12:08 AM | #29 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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I have been smoking salmon about 40 years now. I've owned and built several cookers but all I use for salmon is a Luhr Jensen Little Chief smoker. Standard price is $20 at a yard sale around Seattle. In the Pacific Northwest the only proper wood to smoke salmon with is alder. You can buy alder chips at any hardware store. Following is the only recipe I've ever used, from the LJ Little Chief recipe book:
"Little Chief" Smoked Salmon Deluxe 1/3 cup sugar 1/4 cup non-iodized salt 2 cups soy sauce 1 cup water 1/2 tsp granulated onion (don't EVER buy "onion powder"!) 1/2 tsp granulated garlic 1/2 tsp pepper 1/2 tsp Tabasco sauce 1 cup dry white wine Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. - end of recipe - I lay out the grates from the LC and put the dried-off brined chunks on the grates. I group all the largest pieces on one grate. I bring in the rack the grates go on, set it up on my counter over a few paper towels to catch drips, and put the grates on the rack, thickest pieces at the bottom nearest the heat. I generally let them air dry for several hours to form a pellicle. Gives the smoke something to stick to. Then into the smoker. In winter you will definitely need the cardboard box around the smoker for insulation. I smoke for about 8 hours, taking the thinnest pieces off earlier than the latest. Actually, it's very important also to pull the pin bones from your fillets before you brine them. To do that, I use a needle driver which was inexpensive and made in Pakistan but which works great. I use cheap white wine in half-gallon bottles from Cash'N'Carry. I use Kikkoman soy sauce, no substitution there. I use a small Cambro plastic food container with lid to hold the brine and the fish chunks in my back refrigerator. Nobody has ever dissed my smoked salmon. I simply *love* this recipe! seattlepitboss |
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12-02-2012, 12:42 AM | #30 | |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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